Mesquite Maple Steaks and Vegetables with Watermelon Coolers

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    • 2 medium red bell peppers
    • 6 oz presliced portabellas
    • Large zip-top bag
    • 3 tablespoons dry mesquite marinade mix
    • 2 tablespoons olive oil
    • 1/4 cup maple syrup, divided
    • 1 1/2 lb grilling steaks (such as ribeye, strip, or tenderloin)
    • 3/4 cup frozen limeade concentrate, thawed
    • 4 cups seedless watermelon chunks (about 1 1/2 lb)
    • 6 cups cherry lemon-lime soda (chilled)


    Step 1

    Mesquite Maple Steaks and Vegetables: 1. Quarter bell peppers lengthwise; remove core and seeds. 2.Discard stems and gills (dark brown layers) from mushrooms. 3.Preheat grill (or grill pan). Combine in bag: marinade mix, oil, and 2 tablespoons syrup; shake to blend. Add steaks, peppers, and mushrooms; seal bag tightly and shake to coat evenly. Let stand 10 minutes (or overnight) to marinate. 4.Place steaks and peppers on grill; cook 4-5 minutes on each side or until steak is 145°F (for medium rare) and peppers are tender. Remove steaks from grill; let stand 5 minutes to rest. 5.Place mushrooms on grill; cook 1-2 minutes on each side or until tender. Cut peppers into bite-size strips. Drizzle remaining 2 tablespoons syrup over steaks. Serve. Watermelon Coolers: 1.Thaw limeade until softened. 2.Place watermelon into food processor (or blender); blend until liquefied. Strain watermelon to remove pulp; place juice in pitcher and stir in limeade until blended. Chill until ready to serve. 3.Divide juice evenly into 4 glasses; pour soda over juice. Serve cold.

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